Lemon Cheesecake with Berry Compote

Today my husband, Mr. FYF, graces us with his presence. And, as I had the pleasure of tasting the prototype, all I have to say is--I'm in loooove...
Thanks for being here, Taylor!
xo
anne

This is the dessert I created for V-day. I made the recipe just big enough for two people to share with a little left over (or a second serving). It's super-simple, it only takes about a half an hour to make (plus cooling time), and it has the perfect color scheme.

Here's what you do:

In a small bowl, mix together:
1/2 cup graham cracker crumbs
2 tbsp. melted butter
1 tbsp. sugar

Divide the mixture the mixture into 4 small ramekins and press it down so it's flat.

In another bowl, mix together gently:
8 oz (1 package) of cream cheese, at room temperature or softened for 30 seconds in the microwave.
1/3 cup sugar

Then add:

1 egg, slightly beaten
Grated zest of one lemon
1 tbsp. lemon juice

Divide the cream cheese mixture into the four ramekins and bake in a 300 degree, preheated oven for 25 minutes.

While they are baking, make the berry compote by combining in a small saucepan:
1 heaping cup of frozen berries
1/4 cup sugar
2 tbsp. lemon juice
2 tbsp. water

Cook over Med/Low heat for 20 minutes (check the pan frequently to make sure there is still enough liquid--if it starts getting really thick and syrupy, add a tbsp. or two of water.

Now make the sour cream topping by combining:
1/3 cup sour cream
1 tbsp. sugar

When the cheesecakes are done, let them cool on the counter for an hour, then cover them and put them in the fridge for two hours or more (you could certainly make them a day or two in advance).

To serve, spoon some of the compote over a cheesecake and top it with a dollop of the sour cream.

Happy Valentine's Day!

Here's the finished product.